Chicken and Chorizo Paella

Paella hails from Valencia, Spain. 

There are three types of paella: Valencian, seafood, and mixed. This combo, chicken and chorizo, most closely resembles Valencian paella with it's emphasis on vegetables and meat instead of seafood. 

What I love about paella is the dynamic flavors. Saffron, paprika, and cayenne are used to add some heat, and coloring. If you prefer different vegetables feel free to substitute. This dish is super easy, it just takes a little time to prep and chop. But it's paella so it's well worth the effort. 

Chicken & Chorizo Paella

     adapted from Life Made Simple

     *If you don’t have a paella pan use a large saucepan

Ingredients

¾ lb. chorizo, cooked (I used ground Mexican chorizo instead of sausage)
1 lb. chicken, cooked and diced
4 tbsp olive oil
4 saffron threads
2 cups Basmati white rice
4+ cups chicken broth
1+ tbsp garlic
1 yellow onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
4 small tomatoes, seeded and diced
1 cup thawed peas
Paprika
Cayenne pepper
Oregano
Salt & freshly ground black pepper 

Directions

Cook the chopped meat, starting with the chorizo, in a medium-large pan until brown. Empty pan, leaving only the run-off and fat, and add the chicken. Cook until just browned.

 

In a large saucepan over medium heat, pour 2 tbsp of olive oil into the pan and sprinkle in saffron threads. Heat until fragrant but do not burn the oil. Add garlic, onion, bell peppers, and tomato. Cook until soft, about 3-4 minutes.

Add the remaining olive oil and rice. Give a quick stir before adding the chicken broth. Bring mixture to a simmer then reduce heat. After about 10 minutes add chicken, chorizo, and peas.

Cook until the broth is absorbed and the rice is tender, about 5 minutes.  Stir occasionally to prevent the rice from sticking to the bottom of the pan, if the rice is sticking add more chicken broth. It will be done cooking once the rice is fully soft.

Season with paprika, cayenne pepper, oregano, salt, and black pepper. Serve hot.

Serve with a salad and glass of wine and imagine you are in Spain!